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Falafel Burgers with Cucumber Sauce

    falafel burger recipe

    Love veggie burgers? Try these Falafel Burgers with cucumber sauce. Perfect for vegetarians and those who want to eat healthy.


    A trendy way to rethink summer cooking, Falafel Burgers are a great way to add a plant-forward choice at your barbecue.

    Falafel Burgers with Cucumber Sauce

    Course: Veggie Burger Recipes
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    30

    minutes
    Calories

    567

    kcal

    Ingredients

    • Cucumber Sauce:
    • 2 medium cucumbers, peeled and coarsely grated

    • 2 cups plain full-fat Greek yogurt

    • 1/4 cup fresh lemon juice

    • 2 tablespoons olive oil

    • 2 small cloves garlic, minced

    • 2 teaspoons dried dill

    • 1 teaspoon kosher salt

    • 2-3 tablespoons water

    • Falafel Patties:
    • 2 cans (15 ounces each) chickpeas, rinsed, drained and patted dry

    • 1/4 cup sesame seeds

    • 1 large carrot, peeled and sliced

    • 1 red onion, halved and sliced

    • 1 cup loosely packed cilantro

    • 6 cloves garlic, peeled

    • 1 jalapeno, sliced

    • 3/4 cup chickpea flour

    • 4 teaspoons ground coriander

    • 4 teaspoons ground cumin

    • 2 teaspoons kosher salt

    • 1 teaspoon ground black pepper

    • 6 tablespoons grapeseed or vegetable oil

    • 4 buns

    • lettuce (optional)

    • tomato (optional)

    Directions

    • To make cucumber sauce: Place grated cucumber in clean dish towel. Roll dish towel around cucumber and squeeze to remove excess liquid.
    • In bowl, mix cucumber, yogurt, lemon juice, oil, garlic, dill and salt. Stir in 2 tablespoons water, adding more as needed until mixture is smooth and creamy. Cover and chill.
    • To make falafel patties: In food processor, cover and process chickpeas and sesame seeds until mixture is finely chopped. Transfer to bowl.
    • In food processor, cover and process carrot, onion, cilantro, garlic and jalapeno until finely chopped. Add vegetable mixture to chickpea mixture. Add flour, coriander, cumin, salt and black pepper; mix well.
    • Heat oven to 375 F. Line baking sheet with parchment paper. Shape chickpea mixture into four patties. In skillet over medium heat, heat oil. Cook patties 3 minutes, or until golden brown on bottoms. Turn over and cook 3 minutes. Drain on paper towels. Transfer patties to baking sheet.
    • Bake 20 minutes. Let patties cool 15 minutes. Place patties on buns and top with lettuce and tomato, if desired. Drizzle with cucumber sauce.

    Notes

    • We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
    Source

    Recipe and photo courtesy of Aramark

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